Carrot cream soup

Ingredients

• 800 ml Vegetable stock
• 500 g Carrots, peeled and sliced
• 200 ml Coconut cream, unsweetened
• 1 tbsp Ginger, peeled, grated
• 1 tsp Nutmeg, ground
• 1 tsp Black pepper, fresh ground
• 1/2 tsp Salt
• 1 pcs Onion

Method

1. Pour stock in pot and set over medium heat to reheat through.
2. Heat the oil in medium sauce pot; add onions and ginger; cook for 3 minutes.
3. Add chopped carrots, cook for another 3 minutes, stirring frequently.
4. Pour in heated vegetable stock and bring to a boil. Once it boils, lower the heat to medium-low and simmer for 15 minutes.
5. Season it with salt and pepper to taste.
6. Remove the soup from heat, add coconut cream and purée using immersion blender. Serve soup in bowls.